Red lentils cook quickly and, although they hardly keep their shape during cooking, they allow us to prepare excellent ethnic dishes and fabulous stews. They are orange, small, tender and tasty; due to their origin, they are also known as Egyptian lentils. Read on and discover different recipes to prepare this fabulous and healthy ingredient.
Ingrediants
Simple Red Lentils
- 250 g of peeled red lentils
- 600 ml of water
- Salt and pepper (ideally freshly ground black pepper)
Curry Red Lentils
- 45 ml of Extra Virgin Olive Oil
- 2 tablespoons of freshly chopped ginger
- 2 minced garlic cloves
- 1 tablespoon of Curry powder
- 4 Chopped carrots
- 1 large peeled and chopped potato
- 250 g of red lentils
- 1 l of Vegetable Broth
- Salt and Pepper To Taste.
Dal di Lenticchie Rosse
- 250 g of red lentils
- 750 ml of water
- 3 Plum tomatoes
- 30 ml of Extra Virgin Olive Oil
- 50 g of chopped white or yellow onion
- 3 minced garlic cloves
- 2 Teaspoons Panch Puran (Bengali blend of spices)
- 1/2 Teaspoon of Fenugreek Seeds
- 1 Teaspoon of Turmeric
- 1 teaspoon of salt
Steps
Method 1 of 3: Simple Red Lentils
Step 1. Wash and dry the lentils
Pour them into a thin colander. Red lentils are known to contain debris and therefore need to be cleaned carefully. Rinse them under running water and remove any clearly visible residue.
Step 2. Move them to a pot for cooking
Add the water.
Step 3. Bring the water to a boil
Step 4. When the water boils, reduce the heat and simmer
Never stop stirring to prevent them from sticking to the bottom of the pot.
Step 5. Once ready, remove them from the heat
In about 25 minutes the lentils will be cooked. By looking at them you will understand if they are ready - they will turn into a mush or a thick-consistency puree.
Step 6. Season them to taste with salt and pepper
Step 7. Use them in your recipes
Normally, peeled red lentils are used as an ingredient in other recipes, although they can also be enjoyed on their own. Experiment with one or more of the following ideas:
- Use them to thicken soups and stews.
- Incorporate them into a vegetable or meat curry recipe.
- Turn them into fabulous meatballs (kofte, traditional Turkish dish).
Method 2 of 3: Curry Red Lentils
Step 1. Wash the lentils
Pour them into a colander and rinse them carefully and patiently.
Step 2. Heat the oil evenly in a large saucepan over medium heat
Step 3. Add the garlic and ginger
Brown them for a couple of minutes until soft.
Step 4. Add the curry powder
Step 5. Incorporate potatoes and carrots
Continue cooking for another 5 minutes.
Step 6. Add the lentils, stock, salt and pepper
Step 7. Bring the mixture to a boil before reducing the heat and continuing to simmer
Stir occasionally.
Step 8. Cook your lentil curry for 20 minutes
When cooked, the lentils and vegetables should have a soft consistency.
Step 9. Serve the curry
It is perfect accompanied with lime wedges, naan bread and rice.
Method 3 of 3: Red Lentil Dal
Step 1. Wash the lentils
Pour them into a colander and rinse them patiently and carefully for a couple of minutes.
Step 2. Cook them
Pour them into a saucepan and add 720ml of water. Bring the water to a boil, then reduce the heat and let the lentils simmer until tender; this will take about 12 minutes.
Step 3. Peel the tomatoes
Score the top end with an "x" -shaped cut. In a second pot, bring water to a boil and then dip the tomatoes in it. Let them cook for 30 seconds, then remove them from the water and let them cool slightly. Peel them helping you with the cut made on the skin previously; use your hands or a knife.
Step 4. Chop the peeled tomatoes
Step 5. Heat the oil in a large pot
Use a medium flame and make sure the oil reaches the correct temperature.
Step 6. Fry the onions
Sauté them in a pot for about 5 minutes, they will have to become translucent.
Step 7. Add the garlic
Continue cooking for another minute.
Step 8. Incorporate the Bengali spice blend and turmeric
Step 9. Add the cooked lentils
Pour them directly into the pot, complete with water. Cook for another 10 minutes.
